Boysenberry Swirl Cheesecake
2 cups Chocolate wafer crumbs
1/4 cup Sugar
1/4 cup Melted butter
1 pound Breakstone cream-style cottage cheese
1 pound Cream cheese, softened
1 1/2 cups Sugar
4 Eggs, slightly beaten
1 pint Sour cream
1 teaspoon Almond extract
1/4 cup Seedless Boysenberry preserves
1 teaspoon Cornstarch
Cheesecake: Sieve cottage cheese (or puree in blender until smooth). Pour into large mixing bowl. Add cream cheese. Beat with high speed of electric mixer until blended and creamy. Add sugar. On low speed, add cornstarch, Grand Marnier, eggs and almond extract. Beat until blended. Add melted butter and sour cream and blend at low speed.
Bake at 325 degrees for 1 hour and 10 minutes, or until firm around edges.
Decorate with chocolate leaves if desired.